Chicken Karaage

An amazing Japanese version of fried chicken.

Prep Time 10

Cook Time 20

Marinade 20

Total Time 50

Servings People

Using a garlic crusher or similar, squeeze the juice from the ginger into a mixing bowl. Bin the flesh part.
15 g ginger
Add the soy sauce and sake and stir well.
50 ml soy sauce, 25 ml sake
Add the chicken and marinade for as long as possible but at least 20 minutes.
650 g chicken thighs
In a separate mixing bowl, combine the chives, leek and ginger with the rice wine, soy sauce, sugar and the sesame oil and mix well. This is the Negi Sauce.
½ large leek, 20 g chives, 2 tbsp soy sauce, 2 tbsp rice vinegar, 15 g ginger, ½ tbsp sugar, 2 tbsp sesame oil
In a deep frying pan or deep fat fryer add the oil and heat to 170C
vegetable oil
While the oil is heating up, pour most of the marinade into a mug.
Add the potato starch (almond flour/coconut flour) to the chicken bowl and mix in well. All of the chicken should be coated with the thicker sauce.
40 g potato starch
When the oil is up to temperature, add the chicken pieces in batches and fry until they are golden brown. This should be about 4 -5 minutes.
When cooked, remove for the oil and put to one side whilst you cook the rest of the chicken pieces.
After all of the chicken is cooked, turn the temperature up to 190C and wait until it reaches temperature.
Fry all of the chicken again for about 2 - 3 minutes until lovely and crisp.
Again remove with a slotted spoon and place the twice cooked chicken on kitchen paper to fully drain.
Serve hot with sauces and pickles especially radish pickle.
Enjoy.